(4-servings)
Ingredients:
6 tbsp. Unsalted Butter, melted & divided
4 cups Sourdough Rolls, cubed
1/3 cup Grated Parmesan Cheese
2 tbsp. Fresh Parsley, chopped
2 medium Sweet Yellow Onion, sliced
8 oz. Fresh Mushrooms, sliced
1 cup White Wine
1 can (10 ¾ oz.) Cream of Mushroom Soup
½ cup Jarred Roasted Red Peppers, drained & chopped
2 ½ cups Leftover Turkey Meat, shredded or chopped
Directions:
Melt 4 tbsp. of butter and combine in a large bowl with the
sourdough, cheese and parsley and set aside.
In a large sauté pan melt the last 2 tbsp. of butter and sauté the onion
for about 15 minutes or until golden brown over medium-high heat. Now add the mushrooms and continue for 5
minutes. Stir in the wine, soup, peppers
and turkey and continue to cook another 5 minutes of until bubbly. Pour the mixture into a lightly greased 9
inch square baking dish and top with the bread mixture. Place in a pre-heated 400 degree oven for 15
minutes or until the casserole is golden brown then serve.
Note: You
could use rotisserie chicken if you don’t want to wait until you have leftover turkey
for this dish.
Ideas for Future Efforts
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